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You are here: Home / Dessert / MOM’S FAMOUS CREAM PUFFS!!!

MOM’S FAMOUS CREAM PUFFS!!!

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

December 20, 2013 by Hugs & Cookies xoxo 40 Comments

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 LOVE CREAM PUFFS?

THEN YOU MUST TRY MY MOM’S FAMOUS RECIPE!!!!! UNBELIEVABLE!!!

CREAM PUFFS

 

BEST RECIPE EVER!! FROM MY MOM XO

In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
1c flour
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 35-40 minutes. LET COOL. Slice in half and pipe or scoop in Mom’s filling. Dust with powdered sugar or pour on melted chocolate.

MOM’S FAMOUS FILLING:
BEAT UNTIL CREAM:
1 PINT HEAVY CREAM
1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING
1/3 CUP MILK

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Filed Under: Custard/Trifle, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. M.J. Vee says

    December 20, 2013 at 2:45 am

    My mom made them the same way. She also made a cream puff ring with the same cream! Wonderful!

    Reply
  2. Aviva says

    December 20, 2013 at 12:15 pm

    SINFULL!!! Can the empty shells be frozen and if made small (for bite size) approx how many does recipe make? TIA would love to make this weekend if possible

    Reply
    • Sally Lou Parris says

      March 10, 2014 at 12:22 pm

      are there really NO eggs in this recipe?????

      Reply
      • danielle says

        March 10, 2014 at 7:48 pm

        There are 4 eggs in the directions.

        Reply
  3. DANIELLE says

    December 21, 2013 at 2:02 am

    They freeze perfectly-just defrost uncovered. Not sure how many you’ll get. This recipe yields 9-12 large.

    Reply
  4. carla brown says

    February 8, 2014 at 9:31 pm

    love this cream puff receipe

    Reply
    • danielle says

      February 8, 2014 at 9:32 pm

      Yay!!! So do we! Enjoy

      Reply
  5. Barbara says

    February 8, 2014 at 9:37 pm

    Do you use plain flour or self rising?

    Reply
    • danielle says

      February 8, 2014 at 10:25 pm

      Plain. If I ever use self-rising I will specify. Otherwise, you can always assume it’s regular. 🙂

      Reply
  6. Jill says

    February 9, 2014 at 8:30 am

    You can also make a SUPER EASY and SUPER DELICIOUS cream puff dessert. Follow the directions for the cream puff and put the entire batter in a greased cake pan. Bake at 400 degrees for 30 min. Then make the filling: a package large vanilla pudding (instant pudding) mixed with 2 cups milk and softened cream cheese. Put this on top of crust, then spread cool whip and zebra stripe it with chocolate syrup. YUMMY!

    Reply
    • danielle says

      February 9, 2014 at 4:29 pm

      sounds fab-I’ll have to try it-thanks!

      Reply
  7. silvia says

    February 12, 2014 at 3:31 am

    How many grams are in the stick of butter?
    Those cream puffs look fab! 🙂

    Reply
    • danielle says

      February 12, 2014 at 7:42 pm

      4 ounces in one stick-does that help you?

      Reply
  8. Sue says

    February 12, 2014 at 10:29 am

    Can whipped topping be substituted for the whipped heavy cream?

    Reply
    • danielle says

      February 12, 2014 at 7:41 pm

      Hmmm, not sure. I say go for the heavy cream!!!

      Reply
    • Doreen says

      March 10, 2014 at 2:33 pm

      Yes, I make this with Cool Whip all the time, delicious

      Reply
  9. Laura says

    February 12, 2014 at 4:31 pm

    I fill with butterscotch pudding and top with chocolate sauce. YUM!

    Reply
    • danielle says

      February 12, 2014 at 7:41 pm

      Oooh! Enjoy!

      Reply
  10. diane says

    February 25, 2014 at 12:57 am

    I LIVE IN AUSTRALIA, IM JUST WONDERING WHEN YOU SAY A STICK OF BUTTER, HOW MUCH IS THAT IN WEIGHT PLEASE ??? 🙂

    Reply
    • danielle says

      February 25, 2014 at 6:59 pm

      1 stick is 4 ounces

      Reply
    • juanita says

      March 10, 2014 at 12:04 pm

      one stick is 1/4th pound

      Reply
    • Leanne says

      January 27, 2016 at 1:30 am

      From another Ozzie it is 113 grams/

      Reply
  11. Lori says

    February 25, 2014 at 6:19 am

    My mum used to make these, but she wouldn’t cut them in half. instead, she would pipe the filling in through a small hole. As little kids, we couldn’t figure out how it got in there!

    Reply
  12. Megan says

    February 25, 2014 at 6:35 am

    Ok, this may sound funny… but what is 1 C of flour?? Is it just 1 cup?

    Reply
    • danielle says

      February 25, 2014 at 6:58 pm

      yes!!!!

      Reply
    • Peggy says

      March 1, 2014 at 3:45 pm

      One cup means one measuring cup, which is 8 oz by VOLUME (not 8 oz by weight). It’s about the size of a full to the top teacup.

      Reply
  13. Wendy says

    February 25, 2014 at 9:10 am

    I’m going to try this. I haven’t been able to make the puff part since they took Spry off the market.

    Reply
    • danielle says

      February 25, 2014 at 6:58 pm

      go for it!!

      Reply
  14. Pattice says

    February 25, 2014 at 10:20 am

    Yes..cool whip is great for this.also helps for those that are lactose intolerant!! ..as another ‘trick’..as a caterer for 20 years..add ( TO A RECIPE THIS SIZE) 1 TAB KNOX GELATIN..WHIPPING CONSTANTLY SO YOU DON’T GET LUMPS OF CONGEALED GELATIN.!..the results are WONDERFUL!..the cream puff filling holds up…without getting runny…if I have a party…I bake the cream puffs dry hard as ‘hokey pucks…really)…I take the hard cream puff shell..fill them..place in the refrigerator….and they are soft in 2 days….Walla..no rushing. cream centers wonderful!…..done this for years..I also..whip the eggs till foamy..and add tot he four mix int he pot with mixer…some at a time…..makes the same cream puffs size,and quality, saves a ton of time.

    Reply
  15. gay smith says

    February 25, 2014 at 12:18 pm

    I think I;d fill mine with a chocolate cheesecake frosting.

    Reply
  16. Denise says

    February 26, 2014 at 9:09 am

    1/2 cup or 1/4 pound, also

    Reply
  17. Deborah Finch says

    February 27, 2014 at 9:11 am

    I think your recipe is wonderful!! Good Job!

    Reply
  18. Mickey says

    March 10, 2014 at 3:11 pm

    This is similar to the recipe I use and they always come out great…..thank you for using heavy cream instead of Cool Whip…they should take it off the market…spending time to make a fabulous dessert and using quality ingredients makes it worthwhile…thank you for sharing some good recipes…..

    Reply
    • danielle says

      March 10, 2014 at 7:47 pm

      you are very welcome!!!

      Reply
  19. Robin says

    March 16, 2014 at 3:07 pm

    I attempted this recipe today and the batter for the puffs was very liquidity. I still put it in the oven, thinking that it may still work. Unfortunately they only puffed a little bit and did not look anything like they should. I have no idea what I did wrong. I did use real butter. Would that make a difference?

    Reply
    • danielle says

      March 16, 2014 at 7:06 pm

      I always use butter!

      Reply
      • Robin says

        March 16, 2014 at 7:28 pm

        I got it on the second try. I just didn’t cook it long enough. They are so good. My oldest daughter doesn’t care for cream puffs actually ate 2 of these. WINNER!!!

        Reply
        • danielle says

          March 16, 2014 at 7:30 pm

          oooooh I am so glad they worked out for you!!!!!

          Reply
  20. Robin says

    March 16, 2014 at 7:25 pm

    Nevermind I figured it out.

    Reply
  21. Pretties and Pastries says

    May 27, 2014 at 2:06 am

    Mmmm these look and sound so heavenly!!! I wouldn’t have ever thought to put pudding mix in for the filing but I bet it makes them so yummy and moist! I am pinning this to make for later 🙂 If I wanted to pipe them out instead of spooning them, how big would I want to make the circle?

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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